- Oatmeal Cookies
- 2 cubes Melted Butter
- 3/4 cup Canola Oil
- 1 & 2/3 cup Honey
- 2 teaspoons Vanilla
- 3 eggs
Add (and mix in):
- 3 cups flour
- 2 & 1/2 teaspoons Baking Soda
- 2 teasoons Ground Cinnamon
- 6 cups Oats
- 2 cups Dried Cranberries (or Sour Cherries)
- 1 cup Dark Chocolate Chips
325° for about 10 minutes
- Cranberry Upside Down Cake
I started with David Lebovitz' recipe here:
but substituted 1/2 cup (or more) of honey
for the butter and brown sugar.
10 to 12 servings
This cake can also be made in a regular 9-inch (23cm) cake pan,
one that is fine to heat on the stovetop if you don't have a cast iron skillet.
(If you don't have a regular cake pan that can be put over direct heat, such as a
glass or ceramic mold, you can heat the butter and brown sugar in a saucepan and
pour it into whatever pan you're using.) Don't use a springform pan as the topping
will almost certainly leak.If using frozen cranberries, no need to defrost them
before using them. If you want to substitute other fruits, just arrange them in a
pinwheel or haphazard design over the layer of brown sugar topping in place of the
cranberries. If using slices of raw pineapple, sauté it first for a few minutes,
until heated through.
4 tablespoons (55g/2 ounces) unsalted butter, cubed
3/4 cup (125g) packed light brown sugar
3 cups (280g/10 ounces) fresh or frozen cranberries
1 1/4 cup (175g) all-purpose flour
1/4 cup (50g) coarse cornmeal or polenta
1 1/2 teaspoons baking powder, preferably aluminum-free
1/4 teaspoon salt
1/2 cup (115g/4oz) unsalted butter, cubed, at room temperature
3/4 cup (150g) granulated sugar
grated zest of one lemon
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (125ml) whole or low fat milk, at room temperature
1. In a 9- to 10-inch (23-25cm) cast iron skillet, melt the 4 tablespoons of butter
and the brown sugar together, stirring frequently, until the sugar is moistened
and liquefied. When the mixture starts to bubble, remove from heat and set the pan aside.
2. Preheat the oven to 350ºF (180ºC).
3. In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt.
4. In the bowl of a stand mixer, or by hand in a mixing bowl with a spatula,
beat the ½ cup of butter, granulated sugar and lemon zest at medium high speed
for 3 to 5 minutes, until very light and fluffy.
5. Reduce the speed of the mixer to medium and add the eggs one at a time,
stopping the mixer to scrape down the sides. Mix in the vanilla extract.
6. At low speed, add half of the flour mixture, then the milk, then the remaining
dry ingredients, mixing just enough so that they're all combined. Do not overmix.
7. Distribute the cranberries in the prepared pan over the brown sugar mixture
and shake the pan so they are in a relatively even layer. Spoon the batter over
the cranberries in four mounds, then use a spatula to spread the batter evenly
over the fruit.
8. Bake the cake until the top is golden brown and a toothpick inserted into the
center comes out clean, about 50 minutes. Remove from the oven, wait 10 minutes,
then run a knife around the cake. Place a serving platter overturned on top
of the cake in the skillet, then using oven mitts to cover your hands, flip the
two over simultaneously, until the cake releases from the pan.
Storage: The cake is best made and served the same day, warm if possible.
To rewarm it, use some of the techniques mentioned in the post.
It is also good served at room temperature.
This cake isn't a good candidate for freezing. But if you must, wrap it well
and freeze it for up to two months.
- Eric's Baklava
3/4 lb roasted unsalted pistachio nuts, ground
1/2 C granulated sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 lb (half package) phyllo dough, about 24 sheets 9x12 (Athens
brand), or 9 double-size sheets 13x17 (Safeway brand). The
Athens brand is packaged with 2 sealed 1/2 lb inner packs.
The Safeway brand is packaged all in 1 package, so you'll want
to seal the remainder freezer-safe for the next batch. They're
sold by weight, not by number of sheets.
3/4 C butter, melted (1-1/2 sticks)
1-1/2 C honey (yum)
Preheat oven to 350F
Keep the phyllo dough covered with plastic or a kitchen towel, or
it will dry out very quickly and turn brittle. Be sure to brush
each individual layer of dough with melted butter as you assemble
Grind nuts in mini food processor or blender, just to coarse
grind (don't turn them into powder or nut butter!). Combine
ground nuts with sugar, cinnamon & cloves. Brush 12" x 16"
baking dish with melted butter. Place 1 sheet phyllo dough in
baking dish, brush with melted butter; if using double-size
sheets, fold over to make 2nd layer. Repeat phyllo sheet &
brushing (maybe folding double-size sheets) for 5-6 layers of
dough. Sprinkle 1/3 of nut mixture, shake pan to distribute
evenly. Repeat another 5-6 layers of phyllo sheets each brushed
with butter, then another 1/3 of nut mixture. Repeat again,
reserving 3-4 sheets phyllo and 2 Tbsp. nut mixture. Top with the
final sheets of phyllo (buttered)
With a sharp knife, score the dough into 1" diamonds, cutting
all the way through. (Be careful, it's easy to tear the tender
dough). Sprinkle the last bit of nut & sugar mixture on top as
garnish. Bake for 30-45 minutes until golden brown (I use a
convection fan in my oven for extra crispness). Check
frequently starting at 30 min. Remove from oven, cool slightly
(about 5 minutes).
While cooling, heat 1-1/2 C honey in microwave or double-boiler
just enough so it pours, just 90-95 degrees; don't get it anywhere
near bubbling or you'll lose a lot of the flavors! If your honey
is pourable at room temperature, you're using inferior honey :-)
Pour thick but pourable honey evenly over baklava, paying
particular attention to filling the cuts, with an even coat on top of all
pieces. Cool completely before re-cutting to separate the pieces.
It's at its maximum flakiness at first, but really needs to sit
for 4-5 days or so for the flavors to blend and settle and for the
honey to permeate. It's perfect after 5 days in the fridge, or 3 days
at room temperature. Keeps in the fridge for several days or a week,
or more, but I've never had any avoid consumption to find out actual shelf life.
Warm to room temperature for serving.
Photos of the entire process are here: